Spiced Cranberry Sauce
Makes 4 cups
This recipe comes nearly entirely from my copy of The Fannie Farmer Cookbook 12th edition, published in 1980 - found in a free pile and now amongst my most-treasured possessions! It’s cover was torn off long ago, and now it’s replaced by a dingy brown paper bag and Scotch tape. But despite it’s outward homeliness I can always find something beautiful and inspiring inside! This spiced cranberry sauce is a simple variation of classic cranberry sauce and has become a favorite around my holiday table.
2 cups clean water (well, spring or filtered)
2-inches of cinnamon stick
3 allspice berries
1 pound fresh cranberries (about 4 cups)
2 cups evaporated cane sugar
Bring the water to boil in a medium saucepan set over high heat. Place the cinnamon stick, cloves and allspice berries in a muslin spice bag and secure the tie tightly (alternately, use a small piece of tightly woven cheesecloth and a piece of twine to arrange a small spice sachet). Add the bag of spices and cranberries to the boiling water. Bring them to a boil. Reduce the heat to maintain a slow, low simmer. Simmer for 20 minutes, stirring occasionally. Carefully remove the spice bag using a slotted spoon or tongs. Add the sugar. Return the sauce to a slow simmer. Cook for 3 more minutes stirring constantly to prevent scalding. Remove from the heat. Use a small ladle to remove any accumulated scum from the surface of the sauce.
Package the sauce into two pint-sized mason jars or into two small serving dishes. Chill before serving. The sauce will keep tightly covered in the refrigerator for up to one month.
This post was shared at Monday Mania.